Four Bean Salad w. Buckwheat + Tumeric Dressing
Buckwheat & Four Bean Salad with Turmeric Dressing
This hearty but lively salad is packed with the nutritional protein punch of beans and buckwheat. Gluten and dairy free, this salad also has the anti-inflammatory healthy healing properties of turmeric!
Prep Time: 30 minutes Serves 4
For the Saladβ¦
1 (400g) BPA free can of H2G organic Four Bean mix
1 cup Organic hulled buckwheat
3 cups mixed salad greens, spinach & rocket work well
Β½ cup green beans trimmed, blanched and cut into thirds
1 medium beetroot peeled and grated
1 large carrot peeled and grated
3 green onion stalks finely chopped
Β½ cup H2G organic sultanas
Β½ cup H2G organic flaked almonds
To prepare buckwheat: Soak well rinsed buckwheat in 3 cups of filtered water for 8 hours or overnight. Rinse thoroughly and refrigerate until required.
Alternate quick soak method: Place well rinsed buckwheat in a heatproof bowl or pot, cover with 2 cups of boiling water. Let stand covered (lid on) for 20 minutes. Return buckwheat to colander and rinse thoroughly with cold water. Set aside to drain while making the dressing.
For the Turmeric Dressing
2 tablespoons honey
1 Β½ tablespoons apple cider vinegar
1 teaspoon ground turmeric
Β½ teaspoon sea salt
Β½ teaspoons cracked pepper
Β½ cup H2G organic olive oil or avocado oil
1 Tablespoon of lemon juice
In a small bowl whisk together honey, vinegar, salt, pepper and turmeric. Slowly whisk in olive oil until well combined. Add lemon juice and additional salt and pepper to taste.
To assemble salad, mix prepared buckwheat, beans, green beans, carrot, beetroot, sultanas and almonds in your serving bowl and coat well with dressing. Toss through mixed greens. Serve with additional dressing and on the side. Store any remaining salad or dressing in the refrigerator for up to 2 days.
